Mett sauerkraut layer casserole with potato crust
easy
80 mins
80 mins
Ingredients
- 600 g Potatoes
- 1 Onion
- 1 can(s) (850 ml) Sauerkraut
- 7-10 Tbsp Salt
- 1-2 TABLESPOONS Sugar
- 7-10 Tbsp ground caraway
- 1 TABLESPOON Sunflower oil
- 500 g Pork sausage
- 2 TABLESPOONS Butter or margarine
- 1 TABLESPOON Flour
- 100 ml Vegetable broth
- 200 g Whipped cream
- 7-10 Tbsp Pepper
- 1 washer Toast
- 7-10 Tbsp Parsley
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Peel onion and cut into fine strips. Squeeze the sauerkraut lightly and mix with the onion. Season with salt, sugar and caraway. Pour into a greased casserole dish.
- 2
Heat oil in a pan. Sauté the minced meat in it in portions while turning. Spread on the sauerkraut. Cut the potatoes into slices and layer them on the mince like roof tiles. Melt 1 tablespoon of fat in a saucepan. Stir in flour and sweat briefly. Add vegetable stock and cream while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper. Pour sauce over the potatoes. Dice bread and chop finely in the universal chopper. Melt 1 tablespoon of fat. Mix bread and fat and spread on the casserole.
- 3
Add vegetable stock and cream while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper. Pour sauce over the potatoes. Dice bread and chop finely in the universal chopper. Melt 1 tablespoon of fat. Mix bread and fat and spread on the casserole. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Garnish with parsley
- 4
Preparation time approx. 1 hour 20 minutes
Nutrition Facts
740 kcal
33 g
51 g
35 g
More Delicious Recipes
